Healthy fall dinners: Okra Soup #secretrecipeclub

Okra Soup

I loved okra even before we moved to the south. So when I saw a recipe for Okra Soup on Close to Home, my assigned Secret Recipe Club blog, I knew this would be a perfect fall time soup.  I’ve taken Maria’s version that is based on this recipe at Saveur.com and made some changes like using pancetta instead of bacon and fresh thyme from the garden instead of dried.

To save time, I used fire roasted diced tomatoes instead of whole, peeled tomatoes so I wouldn’t have to crush them by hand. I also used pre-diced pancetta (mostly because it was on sale, but bacon would be OK, too). However, the real time saving trick was to use frozen, diced okra. Since fresh okra costs twice as much as frozen, it’s also a way to cut costs. Finally, you don’t want to boil the okra into a mush. I like the okra to be cooked through, but still have a crunch to it.

I made a double batch so we’d have lots left over for lunches. (You can freeze half, too.) I’ve been heating a batch up in the microwave each morning for my son, Nathan to take to school. He says it’s the best soup I’ve ever made.

Okra Soup

Okra Soup

Based on a recipe from Saveur.com via Maria at Close to Home

Double batch – serves 12-16

  • 4 tablespoons canola oil
  • 6 ounces pancetta, chopped into small pieces
  • 2 teaspoons fresh thyme, finely chopped
  • 12  cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons tomato paste
  • 2 pounds frozen, sliced okra
  • 12 cups chicken stock
  • 4 – 14.5 ounce cans fire roasted, diced tomatoes

Directions:

  1. In a large soup pot, heat oil and bacon over medium-high heat. Cook, stirring, until fat renders, about 5 minutes.
  2. Add thyme, garlic, onion, celery, and bay leaf, season with salt and pepper, and cook, stirring, until soft, about 5 minutes.
  3. Stir in tomato paste. Cook, stirring, until caramelized, about 2 minutes.
  4. Add okra, chicken stock, and tomatoes and bring to a boil. Reduce heat to medium-low, and cook, until okra is slightly tender but not mushy, about 20-30 minutes.

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

8 thoughts on “Healthy fall dinners: Okra Soup #secretrecipeclub

  1. Lynne

    Your soup takes me back as I grew up on okra and tomatoes! My mother canned many jars of okra and tomatoes so we could have soup in the winter.So many people don’t like okra and I think they are missing a wonderful vegetable. Lovely images!

    Reply
  2. Pingback: Top 40 Soups and Salads of 2012 | The Secret Recipe Club

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>